Another recipe from Bobby Flay's Boy Gets Grill.
Bobby says, "Making flatbread on the grill is easy. (I honestly don't think we've tried this, but I do love every other one of his recipes that we've tried, so I don't think he'd steer us wrong. I don't remember if we used this for Bobby's grilled pizzas or not). It does take a while, but most of the time you are just leaving the dough alone to rise. And the fresh, yeasty flavor is so satisfying! The repeated risings make the breads light and crackly."
For the Flatbread:
1 1/2 cups warm water
1/2 teaspoon dry yeast
4 cups all-purpose flour
1/2 teaspoon salt, plus extra for sprinkling
2 tablespoons olive oil, plus extra for brushing
Freshly ground pepper
1. Mix the water and yeast in the bowl of a mixer fitted with a dough hook and let stand for 15 minutes.
2. Start the mixer at medium-low speed and slowly add 2 cups of the flour. When this flour is lightly mixed in, mix for about 1 minute more. Let rise, covered with a kitchen towel, until doubled in size, 1 to 2 hours.
3. Start the mixer again at medium-low speed and mix in the salt and oil. Add the remaining flour 1/2 cup at a time, mixing after each addition just until the flour is incorporated. Remove the dough from the bowl and knead for a few minutes until the dough is smooth. Place in an oiled bowl, cover with a kitchen towel, and let rise in a warm place until puffed, about 2 1/2 hours.
4. Divide the dough into quarters and roll into balls with your hands. Cover with a kitchen towel and let rise in a warm place for another 30 minutes.
(At this point, you are ready to prepare Bobby's Grilled Pizza, or just continue making flatbread).
5. Heat your grill to high.
6. On a lightly floured surface, roll each ball into a 6-inch round. Brush the rounds with olive oil and season with salt and pepper.
7. Grill the breads for 2 to 3 minutes, turn them over, and grill for another 1 to 2 minutes, until lightly charred, firm and crisp. Remove from the grill and brush with more olive oil. Cut into wedges for serving.